19 January 2009

I really like getting those pre-marinated turkey breast tenderloins that Jennie-O makes. I buy them when they are on sale and sometimes they even have a coupon right on the package. While I like them, I got really bored with just throwing them in the oven as-is. So the other night I decided to coat it with a bread crumb mixture. This is what I came up with.

Preheat oven to 400°. Line a baking sheet with foil and set a cooling rack on top. Spray with cooking spray. Combine olive oil and bread crumbs in a medium skillet, stirring until oil is evenly distributed. Toast over medium heat until uniformly golden brown. Pour into shallow dish to let cool.

Put flour in another shallow dish. Combine egg whites and water in a third shallow dish. Stir to combine, but do not beat.

When bread crumbs have cooled, add parmesan and sage and toss to combine. Lay out your dishes in this order: 1. flour 2. egg whites 3. bread crumbs. Open the turkey tenderloin package and give the meat a quick rinse to remove any excess marinade. Pat dry with paper towels. Dredge in flour, dip in egg white, and coat with the bread crumbs. Place on baking sheet.

I don’t know how long to tell you to bake this, as I always use a probe thermometer that has an alarm set to go off when the center of the tenderloin reaches 155°. It doesn’t take as long as it says on the package. I would guess it takes 35 to 40 minutes, but ensure it is at the proper temperature for poultry (160°) before serving.

Makes 4 servings.

I used the lemon garlic flavored tenderloin, but it doesn't really matter. The flavors of these tenderloins are pretty mild, so it's not a big deal. But like I said in the recipe, I wouldn't do it with teriyaki or tequila lime.

Combine all ingredients in a 3 to 4 quart saucepan. Cover and cook over low heat, stirring occasionally, until potatoes fall apart when poked with a fork, about 35 to 45 minutes. Remove from heat and mash in the pan with a potato masher.

Season with pepper, if desired. Serve immediately.

Makes 4 servings.

In the book, it calls for cream, but I didn't have any, so I used 2% milk instead. Turned out just fine. These are really good. The sweetness of the potatoes comes through nicely without being too sweet. Makes a great alternative to regular mashed potatoes.